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Sour Soup
Various sour soups, named for their characteristic sour taste, are known in various East Asian, Southeast Asian, and the cuisines of Eastern Europe. Asian origin * Samlar machu, a Khmer term for a category of sour soups. * Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. *Sinigang, Philippine sour soup *Hot and sour soup * Tom kha kai * Tom yum * Lemon rasam - an Indian sour soup made with lemon juices * Dunt dalun chin-yei - drumstick sour soup ( cuisine of Burma) * Sayur asem * Ikan kuah kuning - an Indonesia sour fish soup * Sour soup fish - a Guizhou cuisine in southern China Slavic origin * Beet borscht cooked in Eastern Europe has an appreciable sour taste due to the addition of sour beet (or fermented beet juice) or sour cream. * Borschts without beets are sour in general * Kapusniak, Ukrainian and Polish soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth * Sour shchi, a sour c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sayur Asem
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup. The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including salted fish, ''ikan goreng'', ''ayam goreng'' and '' lalapan'', a kind of vegetable salad usually served raw but can also be cooked, and is usually eaten with steamed rice and '' sambal terasi'' chili paste. The origin of the dish can be traced to the Sundanese people of West Java, Banten, and the Jakarta region. It is well known to be a part of the Sundanese cuisine and the Betawi daily diet. Ingredients Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of '' melinjo'', bilimbi, chayote, and long beans; These are all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn. Variants Several var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rassolnik
Rassolnik ( ) is a traditional Russian cuisine, Russian soup made from pickled cucumbers, pearl barley, and pork or beef Kidney#As food, kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called ''kalya''. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukrainian cuisine, Ukraine and Belarusian cuisine, Belarus. A similar dish is common in Poland, where it is known as ''zupa ogórkowa'' (literally ''cucumber soup''). The key part of rassolnik is the ''brine (food), rassol'', a liquid based on the juice of pickled cucumbers with various other seasonings. It is a favourite hangover treatment. Etymology The word Rassolnik originates from the Russian word рассольник (English: Help:IPA/English, [rɐˈs(ː)olʲnʲɪk]) , consisting of wiktionary:рассол#Russian, рассол (rassol,” brine”) + - wiktionary:-ник#Russia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cabbage Soup
Shchi ( rus, щи, p=ɕːi, a=Ru-щи.ogg, sometimes transliterated as šči) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi ( rus, зелёные щи, p=zʲɪˈlʲɵnɨje ɕːi). In the past, the term ''sour shchi'' was also used to refer to a drink, a variation of kvass, which was unrelated to the soup. History Shchi (from , the plural of "''съто''" (s(i)to) – "something satisfying, feed") is a traditional soup of Russia. Cabbage soups have been known in Kievan Rus as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors: * Shchi is relatively easy to prepare; * it can be cooked with or without various types of meat; * and it can be frozen in the winter and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi bec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainians, the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil () from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, (boiled dumplings similar to Pierogi#Ukraine, pierogi) and a type of cabbage roll known as are also national favourites, and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbaske ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapusniak
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup, with lentils, peas or beans in place of the meat. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. There is also a preference to cook cabbage soup using a pork stock. In national cuisines Cabbage soup is popular in Russian, Polish, Slovak and Ukrainian cuisine. It is known as or in Polish, in Slovak, and () in Ukrainian. It would be () in Russian, however. The same goes to Czech ( or ), German ( or ), French () cuisine, Finnish () and Swedish (). Shchi ''Shchi'' () is a national dish of Russia. While commonly it is made of cabbage, dishes of the same name may be based on dock, spinach or nettle. * The sauerkraut variant of cabbage soup is known to Russians as "sour " ("кислые щи"), as opp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (''Heracleum sphondylium''), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guizhou Cuisine
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation () featured in Sichuan cuisine and the dry-hot taste () featured in Hunan cuisine. There is an ancient local saying, "Without eating a sour dish for three days, people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from the local tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
